1 1/2 each shrimp, prawns - raw
1 1/2 each clams, live
3 lb chicken, - cut frying up and
1/3 cup olive oil
2 each lg onion, - chopped
4 cup garlic, mashed to a paste
1/4 tsp saffron, spanish
2 tsp salt
2 cup rice, uncooked
6 cup hot water
1 cup sweet red pimientos
Directions
OPTIONAL INGREDIENTS. 1/2 lb chorizo sausages - casings removed
and meat crumbled then fried for about 15 mins. in separate pan.
Drain 3/4 lbs pork shoulder--cubed and well browned in separate pan.
Drop raw prawns into boiling salted water and cook until they turn
red. Drain, peel and dive in. Set aside. Scrub live clams in several
baths of cold water to be sure all the sand is washed away. Do not
open shells. Pour 1/2 of the olive oil into a frying pan and slowly
brown chicken pieces. Into a Dutch oven pour the remaining olive oil
and saute' the onions and garlic until tender but not brown over low
heat. Add prawns, clams, chicken, saffron, salt and rice (plus
optional if used. The more the merrier). Add water and simmer gently,
uncovered, until the rice is cooked. About 35-45 mins. If it becomes
too dry before the rice is cooked, a little more water may be added,
but DO NOT stir. If some moisture remains when rice is done, put pan
into a oven to dry out. Arrange strips of pimento on top and serve in
the pan in which it was cooked. The latter is why it is important to
carefully plan your cooking vessel. Hope you enjoy this. It comes
from Sunset Magazine who seem to always hit the target. BTW, I would
guess that the beans and peppers were used as fillers as generally
they are not mentioned in any recipe I have seen.
Servings: 6 servings
Paella *** Guy -- Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Fish; Spanish
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Progressing into The time of the roman empire around 25BC a roman called Apicius created a few documents describing recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were separated into starters, main course and afters, something we still use today. Aspicius informs us how the ancient cooks were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks such as bay, rue and parsley. In the 15th century, people returning from the crusades brought us many foods and spices from the East, including coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for a torrent in manuscripts on food, most of which are now in private cookery archives. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on this site. |
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